By way of background, our Scout Troop's favorite recipe for outings has been Lake Conway Chicken. It's kinda of a tradition. Plus it is an easy way to package dinner by buying bulk and having them "scooped each ingredient into a freezer bag.
Our problem is they don't make Cream of Chicken "Cup-of-Soup". We tried using a couple of tsp of chicken boullon, but wasn't quite the same.
Any suggestions?
Thanks,
Curtis
crew370.com
LAKE CONWAY CHICKEN
3/4 cup instant rice (white or brown, whatever you prefer)
1/8 cup slivered almonds
1 Tbsp. onion flakes
1/4 tsp salt
1 package Lipton Cup a Soup – Cream of Chicken
1 pouch Sweet Sue premium chicken breast-7 oz. (a can of chicken would work,
but a pouch is lighter to carry, and we have to carry out all our trash, too)
Optional Items:
1/8 cup dried mushrooms
1/2 Tbsp. dried green or red pepper flakes
At home:
Combine all ingredients except for chicken in a Ziploc Freezer Bag.
At camp:
Add 1 cup boiling water, wrap in foil, and let stand 10 minutes.
Then add drained chicken. Ready to eat.
